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prep time
10 min
cook time
15 min
ready time
25 min
Low Carb Spanish Style Cod
This tasty Keto fish recipe is packed with fats and flavor and inspired by Spanish cuisine. Our simple low carb dish is prepared with tender cod fillets, smoky Spanish chorizo, a hint of lemon zest, aromatic onion and garlic, fragrant rosemary, paprika, and finished in a tomato sauce. This makes a delicious main with your preferred Keto sides or can be served as a Keto tapas dish.
Can I Use a Different Fish?
We have used skinless cod fillets for our Keto fish recipe. If you would like to use an alternative fish, you can substitute with another white fish such as haddock, sea bass or mahi mahi. Please be sure to adjust both your macros and cooking times as needed when using different ingredients.
Serving Suggestions
This Keto fish recipe makes a great tapas plate and can be served alongside other low carb tapas inspired dishes for a Spanish themed meal. Alternatively, the cod and tomato sauce can be served with your preference in low carb sides. Perfect served over hot cauliflower rice or with a hearty Mediterranean salad and low carb bread for dipping.
Net Carbs
6.4 g
Fiber
2.3 g
Total Carbs
8.9 g
Protein
26.3 g
Fats
14.5 g
264 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cod, Pacific, cooked from fresh
2 fillet - each 4 ounce raw
Fresh Food Spanish Chorizo
2 oz
Extra virgin olive oil
1 tablespoon
Garlic
1 clove
Red onion
1 tablespoon
Lemon Peel Or Zest Raw
1 tsp
Gourmet Collection Smoked Paprika
1 tsp
Rosemary, dried
1 teaspoon
Tomato sauce
1 cup
Recipe Steps
steps 4
25 min
Step 1
Heat the olive oil in a skillet over a medium/high heat. Roughly dice the chorizo. Add the chorizo to the skillet and cook until lightly golden all over and releasing its oils. Remove from the skillet with a slotted spoon and set to one side.Step 2
Thinly slice the garlic and finely dice the onion. Add the onion and garlic to the skillet used to cook the chorizo. Sweat gently for a few minutes over a low heat until tender and fragrant.Step 3
Slice the cod fillets in half. Add the cod to the skillet with the onion and garlic. Leave the fish pieces untouched and cook over a medium heat for 2 minutes. Gently flip the cod fillets and cook for a minute on the second side.Step 4
Return the chorizo to the skillet. Add the lemon zest, rosemary, and smoked paprika. Pour over the tomato sauce. Gently stir the sauce and turn the fish fillets over again. Bring to a simmer and cook for 3-4 minutes or until the fish is flaky, opaque and completely cooked through, and the sauce is reduced. Serve hot.
Comments
Amy 24 days ago
Tasty and quick